A Delicious Chorizo & Peperonata Recipe to Pair with NW Hops Kombucha
As warm summer days ease into fall, we’ve teamed up with our friends at Olympia Provisions to bring you the perfect pairing of Founder’s Series Northwest Hops Kombucha and a flavor-packed peperonata. The hoppy bitterness of this kombucha flavor nicely harmonizes with the sweet peppers and smoked meat found in this classic early fall dish from Spain.
- 1/3 lb of small golden potatoes, cut in half
- 2 tbsp olive oil
- 2 packs of Olympia Provisions Smoked Chorizo
- 1 onion, diced
- 4 cloves garlic, sliced
- 3 tbsp fresh thyme
- 3 lbs of paprika (or bull horn) peppers, cored, seeds removed, cut into 1/2 inch chunks
- 1 tbsp honey
- sherry vin to taste
- salt to taste
In a small pot, cover potatoes with water and salt generously. Slowly simmer over low heat until completely cooked, tender but can still hold their shape.
Heat a thick bottom pot with a tight fitting lid over medium heat. Add 1/2 of the olive oil and brown both sides of the Smoked Chorizo. Once evenly browned on both sides, remove the sausages from the pan. Keep the oil in the pan and place the sausages on a plate next to the stove to keep warm.
Add the onion, garlic, and the fresh thyme to the pan with oil. Cook, stirring frequently until translucent but have not picked up any color (roughly 3 minutes).
Add the peppers and give them a good stir mixing them with the onions, garlic and thyme.
Place the lid on the peppers and cook slowly for 5 minutes taking caution that you do not burn them. You may need to stir it a few times depending upon how large of a pan you are working with and how hot your heat is.
At the 5 minute mark, add a big pinch of salt and stir. If the peppers are not giving up any liquid, add 1/4 cup of water so they do not burn, then cover and simmer for another couple of minutes.
You will know your peppers are done when they smell like peppery heaven and are soft with a very slight crunch left in them. There should be a bit of a liquid in the bottom of the pan as well. Lower the heat, remove the pan, add the honey and a splash of sherry vin with salt to taste.
Add the cooked warm potatoes and sausages to the pan. Simmer for a few minutes being sure that the sausages are warm through. Once it is all warm place the peppers, and potatoes on a platter with the sausages on top.
Crack open a chilled bottle of Brew Dr. Founder’s Series Northwest Hops and enjoy!
Wondering about this “Founder’s Series” kombucha in the recipe above? We’re re-releasing beloved flavors that have come and gone over the years, each one for a few months at a time. The Founder’s Series has launched in the Pacific Northwest as an opportunity to say thank you to our customers for over a decade of support here at home.
Find recipes with other kombucha flavors on our blog!